Chocolate mousse, raspberry coulis and nut crumbly soil

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This is a great dessert that can be done early and only requires last minute plating.  The mousse is shiny and just exquisite!

Serves 6

All the ingredients can be prepared in advance and stored separately.

For the chocolate mousse

Ingredients
  • 55 g caster sugar
  • 2 tbs brandy or liquor of your choice (omit if you want)
  • 125 mL of water (1/2 cup)
  • 200 g dark chocolate
  • 3 eggwhites
  • 185 mL (3/4 cup) thickened cream
Method
  1. Break the chocolate in pieces and place in the food processor, blend into small pieces.
  2. In a small saucepan, heat up the sugar, water and brandy to boiling.
  3. With the blender’s motor running, add the hot liquid to the chocolate and blend until all melted and combined. Stop the blender.
  4. Add at the same time  the cream and egg whites. Blend 10 to 15 seconds (max) until just combined.  Here you have to trust the recipe as it is so counter-intuitive for a mousse, but trust me it works.  If you blend for too long (I did it once), your cream will not set properly.
  5. Pour into a container, cover or close the container and refrigerate for at least 4 hours or overnight.

mousse choco onctueuse (2)

For the nut crumble

Ingredients:
  • 10 macadamia raw
  • 1 tbsp of brown soft sugar
  • 2 tbsp of plain flour
  • 15 g of soft butter
Method:
  1. Place all the ingredients in a small food processor. Process until crumbly.
  2. Place on a sheet of baking paper on a baking tray
  3. Insert into the oven at 160°C, toast until golden

For the raspberry coulis

Ingredients:
  • 3/4 cup of frozen raspberries
  • 1/4 cup icing sugar
  • 2 tbsp water
Method:

Blend the raspberries, water and sugar until smooth. Adjust the sweetness with more sugar if needed.  I prefer not to add much sugar as there will already be some in the nut crumble and chocolate mousse.

To Serve

Use a warm spoon to scoop a clean quenelle of chocolate mousse, place the nut crumble soil, then the coulis.